Thursday, April 5, 2012

This is also one of the recipe I clicked when I was in my home at Chennai. My MIL’s special. She made it and I just clicked it. I helped only in removing the kernels from the cob. You can try this for evening snack. Its so easy to make and healthy snack for the evening. Skip onions if you dont want to add onion for festivals like navaratri.

Ingredients

To temper

Oil

2 tsp

Mustard

3/4 tsp

urad dal

1 tsp

Dry red chilli

2

Asafoetida

2 pinches

Curry leaves

1 sprig

Cooking Corn : Microwave corn without removing the husk (green skin) for 3-4 minutes in high. Turn once in between to ensure even cooking. Let it cool and remove the kernels. You can cook by stove top method, your way too.

Method

Chop onions,carrots finely.Heat a kadai/pan and temper with the items given under “To temper” table. Add onion, fry till transparent and then add the carrot and fry for a minute. Add the cooked corn kernels, required salt. Stir well.

Let it be in low flame for 2-3 minutes and stir in between. Lastly add the grated coconut and mix well for 1/2 minute.

You can garnish with coriander leaves and 3/4 tsp of coconut oil for extra flavour!